High-Protein Fish Stick Tacos

High-Protein Fish Stick Tacos are flavorful and filling. They contain fish sticks, taco seasoning, red onion, jalapeño, honey, mayonnaise, lime juice, cabbage, cilantro, and corn tortillas. These items are very simple, and we can get them easily from any supermarket. These tacos contain fish sticks and mayonnaise, so you can choose to have these tacos or use vegan alternatives if you want. High-Protein Fish Stick Tacos prepare quickly in 40 minutes, perfect for a quick lunch or dinner. Serve these tacos with mango salsa & black beans. Store these tacos for some time, so they are perfect for meal prep.

STATS:

• Calories: 385 kcal
• Preparation Duration: 20 minutes
• Serving Size: 2 tacos
• Cook Time: 20 minutes
• Cuisine: Mexican-Inspired
• Total Time: 40 minutes
• Course: Main Course
• Diet: High-Protein
• Servings: 4

EQUIPMENT:

• Baking sheet
• Large skillet
• Small saucepan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Tongs

INGREDIENTS:

• 12 ounces frozen breaded fish sticks (about 16 fish sticks)
• 1 tbsp. olive oil
• ½ cup water
• ½ cup distilled white vinegar
• 1 tbsp. lower-sodium taco seasoning mix
• 1 small red onion, thinly sliced
• 1 medium jalapeño pepper, thinly sliced crosswise
• 1 teaspoon honey, plus 1 tablespoon, divided
• ⅛ teaspoon salt
• 3 tablespoons light mayonnaise
• 3 tablespoons lime juice, plus lime wedges for serving
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• 4 cups angel hair coleslaw or finely shredded green cabbage
• ½ cup chopped fresh cilantro
• 8 (6-inch) yellow corn tortillas, warmed

INGREDIENT NOTES:

FISH STICKS:

• Make the tacos with frozen breaded fish sticks because they are convenient and offer a crispy texture. We have to utilize fish sticks made with white fish, such as pollock or cod, to make the tacos more flavorful and high in protein.

OLIVE OIL:

• Add the olive oil to help the taco seasoning stick nicely to the fish sticks and include a richer flavor in the dish.

TACO SEASONING:

• Add the lower-sodium taco seasoning to include the smoky, savory, and mildly spicy taste in the fish sticks. We have to utilize a lower-sodium option to prevent the tacos from becoming overly salty.

RED ONION:

• Add the thinly sliced red onion to include the tangy and slightly sweet taste in the tacos. We have to pickle it quickly so it becomes more flavorful and pairs nicely with the crispy fish.

JALAPEÑO:

• Add the fresh jalapeño to include a mildly spicy taste in the tacos. We have to remove the seeds if required to make the tacos less spicy.

HONEY:

• Add the honey to balance the tangy taste of vinegar and lime juice and include a subtle natural sweetness. It will also make the pickled vegetables and slaw more flavorful.

LIGHT MAYONNAISE:

• We have to utilize the light mayonnaise to make the dressing creamy while keeping the calorie and fat content lower. You can also utilize another light creamy dressing if required.

LIME JUICE:

• Add the fresh lime juice to include the bright and refreshing flavor in the slaw. It will also pair nicely with the seasoned fish sticks.

COLESLAW OR CABBAGE:

• Add the angel hair coleslaw or finely shredded green cabbage to offer a crunchy texture and fresh taste in the tacos. We have to shred the cabbage finely, so it is easier to layer inside the tortillas.

CILANTRO:

• Add the fresh cilantro to offer the bright and herby flavor in the tacos. We would also utilize fresh parsley if you do not prefer the taste of cilantro.

CORN TORTILLAS:

• Make the tacos with warm corn tortillas because they provide an authentic taco-style base. We have to warm them before serving so they become soft & get fold easily. They are also naturally gluten-free.

INSTRUCTIONS:

1. Fry the fish sticks as mentioned on the pack till golden & crisp.
2. In the meantime, make the quick pickled vegetables by adding the water, distilled white vinegar, honey, and salt to the small pan and heat the mixture till warm and the honey dissolves.
3. Add the red onion slices & jalapeños to the heat-safe vessel or jar, add the warm mixture to it, and leave for fifteen minutes.
4. Now add the lime juice, honey, garlic powder, black pepper powder, and mayonnaise to the big vessel and mix with the whisk.
5. Include the cabbage shred & chopped cilantro in the dressing and mix to coat them equally, then mix for one to two minutes till they get coated equally.
6. Warm the olive oil over moderate heat, then include the cooked fish sticks & add the taco seasoning on top, then mix them softly for one to two minutes till they get coated equally and warm.
7. Now heat the corn tortillas in a dry pan till they get soft.
8. Add the creamy lime slaw to each tortilla, then add the fish sticks and pickled red onions and jalapeños on top and serve them.

SERVING SUGGESTIONS:

FRESH SIDES:

• Mango Salsa
• Pineapple Salsa
• Avocado Salad
• Mexican Street Corn

BEANS AND GRAINS:

• Cilantro Lime Rice
• Black Beans
• Mexican Rice
• Quinoa Salad

LIGHT SIDES:

• Cucumber Salad
• Tomato Salad
• Corn Salad
• Mixed Green Salad

SAUCES AND TOPPINGS:

• Guacamole
• Salsa Verde
• Greek Yogurt Sauce
• Hot Sauce

TIPS:

• Don’t overcrowd the pan while cooking the sticks.
• Include the avocado slices to make the tacos creamy, and it also adds good fat content.
• Include extra Greek yogurt in the slaw or add the high-protein fish sticks to add more protein.

STORAGE INFORMATION:

FRIDGE:

• Add the remaining items of these tacos in separate boxes and store them for 2 days to one week.

FREEZER:

• Add the cooked fish sticks to the container and freeze for two months.

FAQs:

Will I add the homemade fish to the tacos?

• Yes, we can easily make the fish at home and then include them in the tacos.

How to add more protein in these tacos?

• Add the high-protein fish sticks and Greek yogurt to the creamy slaw to add more protein to the taco.

Will I make these tacos without gluten?

• Yes, we can include the gluten-free breaded fish & taco seasoning for this purpose.

Could we prepare the pickled onions before the requirement?

• Yes, prepare the onions and jalapeños in advance and store for some time.

What to add instead of mayonnaise?

• Add regular Greek yogurt instead to make the dressing creamier.

NUTRITIONAL INFORMATION:

Calories: 385 kcal

Net Carbs: 36 g

Total Carbs: 42 g

Servings: 4

Protein: 18 g

Fiber: 6 g

Fat: 17 g

Iron: 2.4 mg

Serving Size: 2

Vitamin A: 0.12 mg

Calcium: 110 mg

Sodium: 620 mg

Potassium: 410 mg